1. Preheat the oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line it with parchment paper.

2. In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside.

3. In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Add instant coffeee and then gradually add flour mixture.

4. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.

5. Bake for about 12 minutes until a toothpick inserted into the center comes out clean.

6. Take a parchment paper and sprinkle with cocoa powder. This helps the cake to not stick. Flip the cake over the paper. Remove the parchment paper it was baked with.

7. While still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.

8.Prepare the filling. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.

9. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate.

10. Unroll the cake and spread the chocolate filling evenly over the cake.

11. Roll the cake back up. Refrigerate for at least 1 hour before serving.

12. Dust the roll with cocoa powder. To make the ganache on top for decoration simply melt the chocolate with cream and spread it on top of the cake roll. Let the ganache set for an hour in the fridge and serve.

A delicious middle eastern dessert consists of 3 layers, rice pudding in the middle of two layers of crumbled cookies. The name Mdallaleh means spoiled and this dessert is spoiled with the amount of nuts that used to garnish the top layer of this delicious dessert.

Ingredients:

For crust:

4 cups crushed biscoff cookies

1/2 cup butter melted

For filling:

4 cups milk

1 cup rice flour

3/4 cup sugar

2 tbs orange blossom water

Pinch of ground mastic with 1/2 tsp of sugar

For garnishing:

1 cup crushed walnuts

1 cup crushed pistachios

1 cup almond halves

Method:

In a big bowl, mix the biscoff cookies with the butter.

In a 9″x 13″ Pyrex pan press down half of the cookies mixture using a big spoon and save the other half of the mixture for the topping.

3. In a medium size pot stir together the milk, sugar and rice flour on medium-high heat.

4. Keep stirring until the pudding thickens and then add the orange blossom water and mastic.
5. Spread the milk pudding on top of the biscoff layer in the Pyrex.
6. Sprinkle the top of the pudding with the rest of the biscoff cookies mixture.
7. In a large skillet roast the nuts for five minutes on medium-high heat.

8. Sprinkle the top of the casserole with the nuts

9. Preheat oven to 350F.

10. Bake the Mdallaleh Cassarole on the middle rack in the oven for 25 minutes.
Enjoy!

A traditional mouth watering recipe from the Palestinian kitchen, specifically from Nablus, golden crispy fried parcels filled with semolina/orangeblossm water pudding, and then dusted with powdered sugar. This delicious dessert called tamriyeh referring to the hometown of the guy who started making it called Tamrah ( a village near Nablus/Palestine).

Ingredients:
For dough you need:

1 1/2 cup all purpose flour

1/4 cup corn oil

1 tbs powdered sugar

1/4 cup warm water

A pinch of yeast and salt

For pudding you need:

1 cup course semolina

4 tbs sugar

1 cup water

1 tsp orange blossom water

Oil for frying

Method:

In a medium sized bowl, stir in the flour, oil, yeast and salt.

Start kneading with your hand by adding water little by little until a soft kind of sticky dough is obtained.

Divide the dough into five balls, drizzle some oil on top.

Cover with a plastic wrap and let rest in the fridge at least 5 hours or over night.

Meanwhile, start making the pudding, on a medium heat stove and in a small pot stir in the semolina, sugar and water. Let cook until thickened.

Turn off the heat and stir in the orange blossom water.

Spread the pudding in a glass container, cover it with plastic wrap and let it cool in the fridge until dough is ready.

When the dough is ready to work with, brush a little of corn oil on a clean counter surface. Flatten each one of the dough balls with your hands into a thin sheet

Cut each sheet into four pieces

Apply 1 tbs of the pudding in the middle of each piece.

Wrap up the dough over the pudding and press down with your hands to let the pudding spread in the dough.

On a large frying pan and on a medium heat stove, heat 2 inches of corn oil.

In a sauce pan Place the water, sugar, and lemon juice over a medium low heat, and stir until the sugar dissolves.

Let boil for 5 minutes • Turn off the heat and stir in the orange blossom water. • Let cool to room temperature.

Generously coat a big piece of parchement paper with simple syrup.

In a nonstick sauce pan heat water and sugar until boil

Stir in the mozzarella cheese until melted

Immediately add semolina and orange blossom water to the pan And keep stirring quickly (to prevent the cheese from burning) until a smooth and elastic dough is formed.

Take the pan off the heat and turn the dough onto the parchement paper

Using a rolling pin coated with syrup, roll out the dough to cover the whole baking sheet.

In a bowl whip ricotta cheese with the 1 tsp of orange blossom water

Place 3 tablespoons of cheese filling on the long side of the dough. Slightly fold the long sides towards the center, then roll the cheese dough over the ricotta cheese to form a tube and place seam side down.

Cut the dough into small rectangles (as in picture).

To serve, sprinkle each piece with ground pistachios, rose petal jam, and a drizzle of syrup.